Squash miso bowl with greens and ginger

POSTED ON December 16, 2014

This bowl of goodness has saved me on numerous occasions since the weather went from crisp to frigid here in New York. Here’s how it came about. One day a few weeks ago I dashed into the kitchen chilled to the bone, feeling a little frazzled, rushed and in need of something nourishing and warm that I could make and eat immediately, know the feeling? With only a few minutes to spare, I opened the fridge and found some kabocha squash that I had peeled and cut up a few days earlier (lucky!). I threw the squash into a pot with water and simmered it until tender, then wilted some greens on top, added scallions and seasoned the mix with miso and ginger. My meal was ready in 10 minutes and it was heavenly. As I sipped the sweet broth I felt soothed, like I was returning to the moment and simultaneously shielding myself from those rampant seasonal sniffles. It’s really good to have a dish like this up your sleeve; especially around the holidays when we are often over extended, cold, short on time or perhaps suffering from over indulging in the rich, sugary foods of the season. Either way, I hope this inspires you to keep these ingredients on hand for times when you need fast food that truly heals.

If you’re in New York, I will be doing a book signing this Thursday December 18th from 6 to 8pm at Marc Blackwell 174 North 11thStreet Williamsburg. I’ll be making some tasty nibbles from the book and wine will be served. If you’d like to get a book signed for the holidays this is your chance! I would be delighted to see you!

I used South River chickpea miso here, which is quite mild as far as miso’s go. If you use another brand start with less and increase to taste. Be careful not to boil the miso as it will destroy the enzymes.

Serves 1

1 cup peeled and cubed winter squash

¾ cup water

2 teaspoons fresh ginger juice

2 teaspoons unpasteurized miso, I used chickpea miso

1 handful washed greens, tatsoi, chard or spinach

1 scallion, thinly sliced

Add squash and water to a small pot. Bring to a boil over high heat, cover pot, reduce heat to low and simmer 8 to 10 minutes or until cooked through. Remove a couple of tablespoons of the broth and place it in a cup or small bowl, add miso and stir until dissolved. Pour into pot and stir in ginger juice. Add greens and stir until they are just wilted, remove from heat and place in a bowl. Top with scallions and enjoy.

Will make this tomorrow. I have everything in my fridge — including the cut up squash! I’m cooking from your book all week. There’s a bottle of almond milk in my fridge, along with a jar of almond butter, and squash lasagna for dinner. Love, love, love this cookbook.

Goodness. I’m, too, in NY, and I feel like I live off of miso soup variations…. I get home so late from training and I have no energy to cook cook anything or do dishes. I toss in whatever I can in my fridge, but its always miso, garlic and/or ginger, veggies, greens, soba noodles, lemon, whatever I can find. I’m really going to have to try the simmered squash as a nice solid base. Thank you. (and thank you for all your other posts.)

You know what I love about this recipe, other than the obvious? It’s that you make cooking for one delicious, nutritious, and accessible. Nobody has an excuse not to make a nourishing meal for themselves with a recipe like this!

Hi Dearest One, Thank you – the photo did it. Could feel the life forces!! We are off for a pumpkin now. Already looking forward to supper. Today is glorious after a powerful electrical storm and great rain last evening. With Love, Mama

Thank you for this recipe! I have only used Miso for the traditional tofu and scallion type of soup, so this was a welcome change. I had some butternut and micro greens, so they stood in well. Very warming, fillling and a great start of my day.
Thanks again

Thank you so much for this fantastic recipe. It saved me tonight. Between work, prepping for our holiday departure and working on recipes for my blog I found myself “hangry” and in need of a quick but nutritious meal and this was my go to recipe as I had seen it on instagram a few days ago. I used kabocha, Tuscan kale and Shiro miso and just grated the ginger right in there instead of squeezing the juice out. It was amazing and so satisfying.

Thanks again,
Nissrine
P.S hoping Santa brings me your book for Christmas. If not, I’m planning to pick it up while I’m in Canada over the holidays.

This was delicious, thank you. I didn’t have any ginger juice, so I sliced up a 1″ piece and threw it in with the squash and the water. I also didn’t have any scallions, but used some minced shallots, putting them in the pot at the end with the miso. Finally, I did have some cilantro, which was a nice addition, and I couldn’t help squeezing some lemon juice over it before eating. Yum!

Happy New Year Amy,
This looks amazing and I look forward to making this delicious soup! I also want to congratulate you on your fabulous book. It’s so beautiful and I love READING it as well: your descriptions of growing up, your pantry details, the recipes, your life with tea etc., Brava! Also, FYI, I bought the last two copies from PowerHouse Books and you were totally sold out of the Stand. Yay for you! And keep stocking those independent bookstores because I’m telling everyone about ‘At Home in the Whole Food Kitchen.” Auguri a tutti. P

THank you so much for your lovely message! I’m thrilled that you’re enjoying the book. It did sell out recently and now the second printing is available so hopefully they’ll restock. I am doing a signing at the Park Slope Power House books on January 31st. Will announce it on the blog soon. Deepest gratitue for all your support!

Hi Amy,
I just learned about you on Eat Your Books. You inspire!
I’m going to make this soup, and ordering the Miso today. Besides the chickpea Miso from South River, do you use any of their other products? If so which ones, and in which application.

Hi Eydie, Thank you so much for taking the time to write and for your kind words! I love all of the miso’s from South River and use them in miso soups.
I particularly like the adzuki bean miso simply dissolved in hot water with a squeeze of ginger juice.Thank you for ordering my book. Let me know how you like it!
Amy x

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